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Luscious and Lean Vegetarian:Spring Dishes

Spring Dishes

Indulge in great-tasting, seasonal vegetarian cuisine---whether you're a vegetarian or simply choose to eat meatless some of the time. Culinary nutritionist Jackie Newgent, author of "The With or Without Meat Cookbook," shares her high-flavor, nutrient-rich cooking techniques with everyone. While enlightening you on the benefits of plant-based eating, you'll make and feast on a bountiful menu that includes: Dill Freekeh and Roasted Carrot Salad; Farro Salad with Mizuna, Goat Cheese, and Goji Berries; Baja Bean Chili with Guacamole; Savory Spring Asparagus Oatmeal; Creole Vegan Jambalaya; Farmers’ Market Mushroom Flatbread Pizza; Roasted Cauliflower "Steak" with Veggie Bolognese; Five-Spice Kale Chips; and Double Chocolate Zucchini Bread.

Luscious and Lean Vegetarian: Spring Dishes

Course ID: LLVSPRING Duration: 4.00 hour(s)


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